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Categories:Viewed: 27 - Published at: 3 years ago
Ingredients
- 1 1/8 cups butter
- 2 1/16 cups caster sugar
- 4 eggs
- 2 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1 cup milk
- 1 pinch salt if butter is unsalted. Omit if butter is salted
- 1 whole lemon zest
- 1 teaspoon vanilla essence
Method
- 1. Cut butter into cubes, preferably still cold. Sift dry ingredients into a separate bowl.
- 2. Cream butter, sugar and lemon zest in a mixing bowl with a beater for 3-5 minutes or till light and fluffy.
- 3. Gradually add in eggs and vanilla one at a time at 30 seconds interval.
- 4. Alternate dry and wet ingredients, starting and ending with the dry with a slow speed.
- 5. Scrape batter into lined 20cm pan and bake at 170 C for 40-50 minutes or till skewer comes out clean when inserted to the middle of cake.
- 6. Let it cool for 10 minutes and remove from cake pan. Serve with custard sauce or jams & preserves.
